with Green Mole Sauce
1 tablespoon olive oil
6 ounces finely chopped chorizo sausage
3/4 cup minced onions
1 tablespoon chopped garlic
1/2 cup plus 2 tablespoons lard, at room temperature
1 1/2 cups masa harina
1 cup cornmeal
1 teaspoon baking powder
1/4 teaspoon cayenne powder
1/4 teaspoon ground cumin
1/4 teaspoon black pepper
2 teaspoons salt
1 cup chicken stock
14 to 18 corn husks, soaked in hot water for 30 minutes
In a sauté pan, heat the olive oil. When hot, add the chorizo and
sauté for 2 minutes. Add the onions and continue to sauté for 1
minute. Remove from the heat and add the garlic. Season with salt and
pepper. Set aside to cool.
In a standing electric mixer fitted with the paddle attachment, mix
the lard until light and fluffy.
In a mixing bowl, combine all the dry ingredients together. Gradually
add the stock, stirring to form a soft dough. With the mixer on
medium, slowly add the dough mixture into the shortening, the mixture
will be sticky.
Drain the corn husks and pat dry. Tear strips 1/6-inch wide from 2 of
the husks for tying the tamales. Divide the tamale dough evenly
between the husks and spread in the center, leaving 1-inch at each end
uncovered. Place the chorizo mixture on top of the dough and roll the
corn husks so that the filling is completely enclosed.
Twist and tie each end with the strips already torn off.
Have a saucepan with water ready for steaming. Steam the tamales,
covered, in a vegetable basket for 30 to 35 minutes. After 30 minutes,
open an edge of a tamale, if the dough pulls away from the sides, the
tamales are done. Serve with Mole Sauce.